Vegan Biscoff Cake

Published: Feb 9, 2022 Updated: Feb 10, 2022 by Alison Andrews This post may contain affiliate links

This vegan biscoff cake is fluffy, moist and loaded with biscoff flavor. Topped with a decadent vegan biscoff buttercream frosting.

The moment you taste biscoff cookie butter, you just want to make every dessert under the sun with it.

And the even more fabulous thing about it is that it is already vegan. So we don’t have to make it from scratch first or anything like that (looking at you Nutella).

You can just buy it off the shelf and get busy making some divine vegan biscoff desserts (try our vegan biscoff brownies too).

This vegan biscoff cake recipe is simply divine, it has all the biscoff flavor you could dream of in a light and fluffy, ultra moist cake. And then it’s topped with a vegan biscoff buttercream that is pure decadent heaven.

Melted biscoff cookie butter drizzled over the top and some crushed biscoff cookies completes the picture, and there you have it. A cake to be very pleased about.

Ingredients You’ll Need For The Cake:

Ingredient Notes

• Biscoff cookie butter – is the source of biscoff flavor in both the cake and the frosting. You can usually find it in most supermarkets in the same section as you would find the peanut butter. If you don’t find it easily though then you can definitely order it online. If you’re in the USA you can also use Trader Joe’s Speculoos Cookie Butter.
• Vegan buttermilk – we made up a batch of vegan buttermilk by mixing lemon juice and soy milk. Almond milk also works to make vegan buttermilk if you prefer to use that.
• Canola oil – can be switched for vegetable oil.

Ingredients You’ll Need For The Frosting:

Frosting Notes:

• Soy milk – can be switched for a different non-dairy milk.
• Biscoff cookies – (not pictured) are optional but delicious crushed up and sprinkled on top of the cake. Same as with the biscoff cookie butter, if you don’t see them locally, you can definitely order them online.

How To Make Vegan Biscoff Cake

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.

• Prepare your vegan buttermilk by adding 1 ½ tablespoons of lemon juice to a measuring jug and then adding soy milk up to the 1 ½ cup (360ml) line. Let it curdle into buttermilk.
• Add the vegan buttermilk, melted biscoff cookie butter, canola oil and vanilla extract and mix it into a batter. Don’t overmix.

• Divide the batter evenly between two 8-inch cake pans (sprayed with non-stick spray and lined with parchment paper on the bottoms).
• Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Let the cakes cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely.

• Prepare your frosting. Add vegan butter and biscoff cookie butter to the bowl of your stand mixer and beat them together until smooth and creamy.

• Add powdered sugar and soy milk and beat in until you have a smooth and creamy frosting.

• When the cakes have cooled completely, generously frost the middle, top and sides with frosting.

• Decorate the top with melted biscoff cookie butter and a sprinkle of crushed biscoff cookies.
• Put the frosted, decorated cake into the fridge for an hour to set before slicing and serving.

Baker’s Tips

Weigh your flour. The best results in baking come from correctly measuring your flour. If you have a food scale then weighing your flour is the gold standard. Otherwise just use the ‘spoon and level’ technique. Spoon the flour into your measuring cup and then level off the top with the back of a knife. Don’t scoop the flour and don’t pack it into the cup.

Don’t overmix your batter. Overmixing your batter can result in a dense cake. This is why I always mix cake batters by hand and not in the stand mixer. Mix the batter until just mixed and then stop mixing. Don’t worry if there are tiny lumps in the batter.

Bake immediately. Once you’ve mixed your batter and transferred it to your prepared cake pans, bake them right away. Letting the batter sit too long before baking, can impact the texture and rise.

Baking pan sizes. This recipe can also be made in two 9-inch cake pans for a two layer 9-inch cake. The layers will be slightly thinner but it still works great. Baking time can reduce by 5 minutes as the layers are thinner.

Recipe FAQ

Storing and Freezing

Keep the cake stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let it come to room temperature before serving.

It’s freezer friendly for up to 3 months (frosted or unfrosted). Thaw it overnight in the fridge and bring to room temperature before serving.

More Delicious Vegan Cake Recipes

1. Vegan Carrot Cake
2. Vegan Coffee Cake
3. Vegan Lemon Cake
4. Vegan Strawberry Cake
5. Vegan Banana Cake
6. Vegan Victoria Sponge

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Biscoff Cake

This vegan biscoff cake is fluffy, moist and loaded with biscoff flavor. Topped with a decadent vegan biscoff buttercream frosting.

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Course: Cakes, Dessert

Cuisine: American

Diet: Vegan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12

Calories: 702kcal

Ingredients

Vegan Biscoff Buttercream Frosting:

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Instructions

• Preheat the oven to 350°F (180°C). Spray two 8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.

• Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.

• Prepare your vegan buttermilk by adding 1 ½ tablespoons of lemon juice to a measuring jug and then adding soy milk up to the 1 ½ cup (360ml) line. Let it curdle into buttermilk.

• Add the vegan buttermilk, melted biscoff cookie butter, canola oil and vanilla extract and mix it into a batter. Don’t overmix.

• Divide the batter evenly between the two prepared 8-inch cake pans.

• Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

• Let the cakes cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely.

• Prepare your frosting. Add vegan butter and biscoff cookie butter to the bowl of your stand mixer and beat them together until smooth and creamy.

• Add powdered sugar and 1 Tablespoon soy milk and beat in until you have a smooth and creamy frosting. If it’s too thick, add more soy milk as needed until you have a spreadable consistency.

• When the cakes have cooled completely, generously frost the middle, top and sides with frosting.

• Decorate the top with melted biscoff cookie butter and a sprinkle of crushed biscoff cookies.

• Put the frosted, decorated cake into the fridge for an hour to set before slicing and serving.

Notes

1. Weigh your flour. The best results in baking come from correctly measuring your flour. If you have a food scale then weighing your flour is the gold standard. Otherwise use the ‘spoon and level’ technique. Spoon (don’t scoop) the flour into your measuring cup and then level off the top with the back of a knife.
2. Vegan buttermilk – we used soy milk to make the vegan buttermilk but it also works with almond milk if you prefer to use that.
3. Biscoff cookie butter – can usually be found in the same section of the supermarket as you would find the peanut butter. If you don’t find it easily then you can definitely order it online. If you’re in the USA you can also use Trader Joe’s Speculoos Cookie Butter.
4. To melt biscoff cookie butter – place the biscoff cookie butter in a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
5. Baking pan sizes. This recipe can also be made in two 9-inch cake pans. Baking time can reduce by 5 minutes since the layers are thinner.
6. Cupcakes: This recipe makes around 18 cupcakes. Baking time is 20 minutes.
7. Storing: Keep the cake stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let it come to room temperature before serving.
8. Freezing: It’s freezer friendly for up to 3 months (frosted or unfrosted). Thaw it overnight in the fridge and bring to room temperature before serving.

Nutrition

Serving: 1Serve | Calories: 702kcal | Carbohydrates: 93g | Protein: 6g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 390mg | Potassium: 82mg | Fiber: 1g | Sugar: 66g | Vitamin A: 840IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan